Recipe by BarbiAnn
"My hubby loves this recipe and it is so simple! Serve it over rice with a nice green salad on the side."
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1 1/2 pounds
boneless round steak
1 1/2 tablespoons
1 (10.75 ounce) can
condensed cream of mushroom soup
1 1/2 teaspoons
1 (4.5 ounce) can
mushrooms, drained, liquid reserved
This is a good recipe. But i altered the recipe to my own liking. First, instead of using can mushrooms, use fresh ones (do not worry about the liquid from the can mushrooms - it adds a horrible taste to the sauce!) I used fresh garlic. Instead of following the recipe by the book, use your own measurements for the sherry and cream of mushroom. I like to add more sherry and one extra can of cream of mushroom, that way you have alot of sauce for the beef to cook in. Fresh ground black pepper add an umph to the recipe.
I can only recommend this if you're going to use fresh mushrooms. I used fresh mushrooms and red onions. There is no way you can cook the meat for an hour with the amount of liquid mentioned. I had no choice but to serve this alone because it was too dry for a topping. The mixture had a great flavor, but the beef was tough as expected. It was similar to stroganoff. I served with mashed potatoes and french green beans. This is worth trying if your have all the ingredients on hand. If you want to serve over something you'll probably want to add something to thin it down.
This was really good. I didn't let mine simmer for an hour though or all the sauce would have dried up. About 30 mins was plenty for it. I served it with rice. Hubby loved it so it's a keeper.
I took the advice of other reviewers and altered this recipe a bit: 2 cans condensed cream of mushroom soup 1 cup of sherry 1/4 cup of water-in place of water from mushrooms (it tasted tinny to me; kinda like the can) Glad I changed it, there wouldn't have been nearly enough sauce for the recipe. The extra sherry gave the recipe a great flavor that my wife and kids loved! I'll make this one again with my substitutions and changes.
I thought this recipe was a great idea when i read it, but as I started putting it together, felt it needed a little more umph, if you will. I substituted real (from the jar) minced garlic and fresh sliced mushrooms... then at the end of the cooking time, put in about 3/4 cup of fat free sour cream. I think it made for a richer, even more elegant entree.
I had left over rice and left over steak so I threw together this sauce and it was delicious! I love the sherry in this - it makes it so tasty. 5 stars all the way.
this was great 5 min before the meat was done i added a 16 oz bag of peas the family loved it!!!!
My husband loved this - it's nice and homey, so I wouldn't call it "elegant." Here are my suggestions - when browning the beef, take care not to crowd the beef. I did mine in two batches. Also, don't stir the beef around while browning - just let the beef strips sit in the hot oil until very brown on one side. Only then, flip to the other side. This adds a nice brown color (and flavor!) to the sauce. I used fresh garlic and no mushrooms as I didn't have any fresh on hand. I deglazed the pan with the sherry before adding the mushroom soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Simply Elegant Steak and Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 418
** Calories from Fat: 156
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